Ham-Wrapped Eggs Columbian
Today is my last day of spring break. I did take some time off this week to go to Austin and various Texas locales. Getting away was what I needed. The only problem was my flight coming back home was very much delayed and I ended up feeling very tired the next day because of it. At least I have the weekend to recover from it. I ate some really good food and I am hoping to do a “Paleo eating around Texas” post because I have been logging places and pictures for nearly a year now, so I have a pretty good list compiled. Besides eating and traveling, (and if you know me well enough, you will know I was also working on writing!) I enjoyed reading the book “Warm Bodies” by Isaac Marion. I watched the movie last weekend with a friend after she suggested I would like it. I am sure I saw promos for it on YouTube, but I am not an avid movie or TV watcher so I missed out learning about it until it had been on the screen for about 5 weeks. I liked the movie so much I had to read the book. I think it’s the first time in my life that I have liked a movie as much as the book it is based on. The plots are somewhat different but both still good.
Speaking of not watching much TV, I haven’t watched Food Network in months but I recently managed to catch an episode of Barefoot Contessa. One of the recipes included was for Eggs Columbian, which was a really simple recipe of scrambled eggs with tomatoes and scallions wrapped in a tortilla. The egg part appealed to me because I am always looking for new breakfasts. Of course I needed to ditch the tortilla since it’s neither low-carb nor Paleo. For my re-make of the recipe, I chose to use nitrite-free ham slices. The ham is not really for the sake of eating the eggs as a wrap; it’s more for looks and to give a nice presentation (plus it tastes good). I think my version would be nice for breakfast, as part of brunch with maybe some fruit, or even lunch with a salad.
Ham-Wrapped Eggs Columbian
1 tsp olive oil
1 small or half a large roma tomato, seeded and diced
1 scallion, sliced
2 eggs, beaten and seasoned to taste with salt and pepper
2 slices nitrite-free ham (I used Applegate Farms)
1. In a small skillet over medium heat, heat the oil. Add the tomato and scallion and stir-fry for a few minutes, or until the scallions softens.
2. Lower the heat to medium-low. Add the eggs and stir frequently to scramble.
3. Meanwhile, warm the ham slices in a separate skillet.
4. Scramble the eggs to your liking. Place the ham on a plate. Divide the eggs between the ham slices, roll up, and serve.
- Servings per recipe: 1
- Per serving:
- Calories: 267
- Fat: 16.1 g
- Saturated fat: 4.4 g
- Cholesterol: 435.5 mg
- Sodium: 480 mg
- Carbohydrate: 8.2 g
- Fiber: 1.1 g
- Sugars: 2.7 g
- Protein: 23.5 g